Sweet Potato Spinach Hash & Fried Eggs

Start your day off right with this high fibre breakfast

  • Serves: 4
cal 319
Sweet Potato Spinach Hash & Fried Eggs
  • 2 sweet potatoes
  • 3 tbsp olive oil
  • 3 cloves garlic, chopped
  • 1 onion, diced
  • 1 yellow pepper, diced
  • 100g bean sprouts
  • 4 cups baby spinach
  • 1 tbsp lemon juice
  • 4 eggs
  • 1 avocado, sliced, to serve
  • 8 fresh basil leaves, torn or chopped, to serve

Nutrition: per serving

  • cal319
  • fat22.4g
  • sat fat4.4g
  • protein10.2g
  • salt0.31g
  • carbs20.6g
  • sugar8.4g

Ingredients

  • 2 sweet potatoes
  • 3 tbsp olive oil
  • 3 cloves garlic, chopped
  • 1 onion, diced
  • 1 yellow pepper, diced
  • 100g bean sprouts
  • 4 cups baby spinach
  • 1 tbsp lemon juice
  • 4 eggs
  • 1 avocado, sliced, to serve
  • 8 fresh basil leaves, torn or chopped, to serve
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Method
  • Preheat the oven to 200C/400F/Gas 6. Place the sweet potatoes on a baking sheet, puncture with a fork, and roast until tender but still slightly underdone, about 30 minutes. Remove from the oven and let cool. Once cooled cut into 1-inch cubes, then set aside.
  • In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the garlic, onions and peppers and cook until soft, about 5 minutes. Add the diced sweet potatoes and bean sprouts and some salt and pepper; continue to cook, stirring occasionally, until the potatoes are cooked through, 10 to 15 minutes. Turn the heat to low and stir in the spinach and the lemon juice.
  • In a different pan heat 1 tablespoon olive oil over medium-high heat and fry the eggs until the whites are set and the yolks are still runny. Spoon the hash onto plates and top each serving with a fried egg. Garnish with basil and serve with sliced avocado.
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Sweet Potato Spinach Hash & Fried Eggs

Recipe taken from:

Recipes taken from Ali Alt of Baliboosta baliboosta.com. For more recipes follow her on Instagram: @baliboosta

Nutrition: per serving

  • cal319
  • fat22.4g
  • sat fat4.4g
  • protein10.2g
  • salt0.31g
  • carbs20.6g
  • sugar8.4g

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All of our recipes are accredited by Juliette Kellow, registered dietitian.